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Thread: Pro Kitchen Work Horse Knife

  1. #1

    Pro Kitchen Work Horse Knife

    What did you guys use to use, and what are you using now? Which knife (if any) has been consistently a good performer and why?

    M


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  2. #2
    Engorged Member
    El Pescador's Avatar
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    Devin Thomas mystery steel carbon gyuto. All the things you could want in a work knife...long lasting edge, great profile and thin behind the edge, and patinaed so it doesn't look like much. Chef Niloc has it now and I am waiting to see if he feels the same.

  3. #3
    Hiramoto AS 240mm gyuto. Great sharpening properties but with enough heft behind the blade to really run it hard in the kitchen. I got a Devin 240mm AEB-L before the price increase but have yet to commit it to a life of hard labor.

  4. #4
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    Quote Originally Posted by Marko Tsourkan View Post
    What did you guys use to use, and what are you using now? Which knife (if any) has been consistently a good performer and why?

    M
    My favorite for years was and old 9inch carbon Sabatier one of the originals from the late 1870's, Then I switched to a hundred year old Carbon Henckels, Then a 240mm Hiromoto Hc. Now I'm rotating the set Randy made me and a set that Del made me in AEB-L. Hopefully, I can add a Marko set to my list one day.

    The thing that I love about them is there ease of sharpening and ability to attain super insanely sharp edges, even the old vintage ones. I love the triangular profile of the Sabatier and even the older Henckels had a similar triangular profile, not like today's German knives. I can't explain why I love the Hiromoto, I just do. It's still early to tell if I Randy's or Del's will be a great love affair. Right now I am crushing pretty bad though.

  5. #5

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    I have been using a John Jones cleaver (bullet proof) for most of my veggie prep, plus some chicken. And as much as I hate to admit it, my Carter 7.9 sun funyaki, which at the beginnig I did not care for, it right up there for usage.

    If I go anywhere near the line I use my Fuji 240 FKH (The carter tip is too fragile.)

    I have no doubt that my DT's would perform miraculously, but I am over protective of them so I keep them at home, the San Mai gyuto is my number 1 at home, which still gets used pretty hard at home.

    When I get one of yours (AMT) it will get a proper workout in both kitchens.

  6. #6
    Senior Member mattrud's Avatar
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    interesting question Marko

    I dt itk is a good go to for a work horse recently, I used to use a masamoto western gytuo quite a bit. I also have used my konosuke white 1 as a work horse. I like all of them and some others.

  7. #7
    Senior Member NO ChoP!'s Avatar
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    Henckels to a Mac, to a Takeda, to a Konosuke HD as my most recent go-to knife... lots of others in between, but these are the stand outs through the years.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  8. #8
    Senior Member JKerr's Avatar
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    27cm JCK Carbonext. Was an awesome knife when I got it and still is. I've since switched primarily to cleavers and go between a sugimoto #6 and a Hattori FH. Personally I prefer the profile on the Sugimoto, but the Hattori does take a great edge, holds it and is surprisingly easy to sharpen for VG-10.

    Got a new gyuto coming from Aframes soon though, so this may change again

  9. #9

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    Quote Originally Posted by El Pescador View Post
    Devin Thomas mystery steel carbon gyuto. All the things you could want in a work knife...long lasting edge, great profile and thin behind the edge, and patinaed so it doesn't look like much. Chef Niloc has it now and I am waiting to see if he feels the same.
    All that's true.
    I thought it was just a carbon ITK at first, I commented that it put holes in hoss's statement that his stainless out performs carbon, then he told me it wasn't just a carbon ITK. So the knife passed a blinded test, supper fine totally carbon edge....great knife.

    To answer the question of what did I use back in te day:
    For the first 10 years of my pro life I used a set of Thiers-Issard's a cheep Chinese cleaver and a yanagi that i still to this day have no idea who made it. I got it at korin in 1990 payed $195.00 for it. So as far as the test of time goes I'd say they held up pretty well.

    And I still stand true to my statement that my Burke Suji is the best performing kitchen knife in the world, beats other Burks.

    Out of all the cleavers I have had I hate to say it but M.C. Has made the best.

  10. #10
    Hiromoto AS is cheap and good. Everything is quite decent in that knife.

    Misono Swedish is even better, the grind and thickness beats hiro in my opinion. I like it better.
    That is why ive made my hiro go on diet.

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